Scrambled eggs with eggplant and white bread
2 servings
30 minutes
Eggs with eggplants and white bread is a simple yet elegant dish of Italian cuisine that combines rustic traditions with refined taste. It likely originated as a quick and nutritious breakfast where leftover bread became a crispy base and vegetables added freshness. Softly fried eggplants and sweet tomatoes create a rich, slightly caramelized flavor complemented by the delicate texture of the egg mixture with sour cream. Herbs and cheese complete the composition, adding aroma and softness. The dish is perfect for morning enjoyment or a light dinner in warm company. It can be served with a glass of white wine or freshly squeezed juice to highlight its brightness and richness of flavors.
1
Slice the bread into thick pieces, fry in butter until golden brown, and set aside on a separate plate.
- Loaf: 2 pieces
- Green: to taste
2
Cut the eggplant into large pieces, halve the tomatoes, season with salt, and fry in olive oil until cooked.
- Eggplants: 300 g
- Cherry tomatoes: 3 pieces
- Green: to taste
3
Beat the eggs with sour cream, add salt, and pour over the eggplants and tomatoes. Top with fried bread. Cook on low heat under a lid until baked through. Serve with herbs and cheese!
- Chicken egg: 3 pieces
- Sour cream: 3 tablespoons
- Cherry tomatoes: 3 pieces
- Eggplants: 300 g
- Loaf: 2 pieces
- Green: to taste
- Cheese: to taste